Salmon Pie with Capers, Black Olives and Toasted Pine Kernels


Preparation info

  • Difficulty


  • Serves


Appears in

Josceline Dimbleby’s Complete Cookbook

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

The contrasting flavours of capers, olives and pine kernels add a lot of interest to the salmon in this simply made but attractive-looking pie. Serve with new potatoes and a green salad, fresh peas or beans.


  • 400 g/14 oz skinned salmon fillet
  • 125 g/ oz black olives
  • 1 bunch spring onions
  • 25 g/1 oz pine kernels
  • 75 g/3 oz butter
  • 1 tablespoon capers
  • finely grated rind of 1 lemon and 1 orange
  • 4-5 pinches cayenne pepper
  • 350-400 g/12-14 oz puff pastry
  • 1 egg yolk
  • 1 tablespoon milk
  • salt


Cut the salmon into 1.25cm/½in pieces and put them into a mixing bowl. Roughly cut the flesh from the olives and discard the stones. Trim the spring onions and cut them across fairly thinly, using some of the green part too. Heat a dry frying pan over a fairly high heat, add the pine kernels and stir around for a minute or two until just browned. Remove from the heat and add the butter to the pan so it melts slowly.

Add the olives, spring onions, capers and lemon and orange rind to the bowl of salmon pieces and stir to mix, adding the melted butter and pine kernels too. Season with the cayenne pepper and some salt.

Preheat the oven to 220°C/425°F/gas mark 7. Divide the pastry in half and form each piece into a ball. Roll out the balls into very thin circles. Butter a 25 cm/10 in round flan tin or a baking sheet. Lay one circle of pastry on the flan tin and pile the salmon mixture on top of it, leaving 2.5 cm/1 in around the edge uncovered. Moisten this edge with water and lay the second circle of pastry on the salmon. Press the edges to seal and then trim them neatly. Roll out the trimmings to make decorations. Moisten these underneath before placing them on top of the pie. Pierce 2 holes in the pastry to let the steam escape.

Whisk together the egg yolk and milk and brush over the pie to glaze. Cook in the centre of the oven for 25-35 minutes or until the pastry is a rich golden brown. Serve immediately.